Sunday, August 11, 2013

The excitement mounts over here at All Good Bakers! We're closed this week for some fun renovations and a new menu design, but we can't wait to get back to the serious business of baking bread and breaking it with our All Good family. On top of a phresh new look, we're also debuting extended hours!

The shop will reopen for lunch at 11 am on Thursday August 15th. We hope that you will check us out if you haven't yet had the opportunity to do so, and we look forward to seeing you!

Monday, July 1, 2013

Phish Tour marks the official start of summer for us and we can't wait to see what our favorite band has cooking up! We'll be going to all three nights at SPAC, then driving back to Albany to catch a few zzz's, run service at the shop, and back up to Saratoga again (x3).

It's what we call our "Working Vacation", the only one we take all year. Last year, Nick famously worked/phished/went without sleep for 72 hours straight when he was doing ALL of the overnight baking and lunch services. He/we'll still be working monster hours this week, but this is how we blow off steam, see our friends and get inspired, so it's worth it.All that's left is to Surrender to the Flow.

Surrender is featuring a very awesome article about us and other Phan owned restaurants/cafes/breweries around the country called "Phish Dish" in this issue, #37! Make plans to visit them all. (Big Congrats to our friend/editor Christy Articola for starting STTF, and continuing to collaborate with phans to push out issues every tour for 15 years!)

Look for issues on lot and in the shop, we've got 'em! Produced by phans, for phans and chock full of information you need to know On Tour.

Now, here's the big news:

We managed to secure a Pair of Sunday Night Lawns to GIVE AWAY to you dear AGB/Phish Phans!!

(thanks to DelSo Phanner, Andrew K., for hooking us up with extras!)

Here's what you gotta do:

1) Read Nick's one and only AGB blog post ("The Trinity") that, of course, incorporates Phish (and beer, and bread). optional, but a fun, quirky post if you want to learn more about Nick and his loaves...er, loves.

2) Legibly write down your name, email and phone number on a slip of paper

3) Come into the shop Friday or Saturday, 9am-3pm.Buy something, anything, show us some love!

(Get a bonus free baked good if you can tell us what show

is playing while you're in shop. We'll be priming!)(closed Thursday for 4th of July)

4) Drop your slip in the Big Green Bowl

5) Wait on the call or email Saturday evening

(If we can't get a confirmation by 8pm, we'll move to the next random winner)

6) Pick up your tickets 9am - NOON SUNDAY

(Please don't participate if you can't make the pickup or send a reliable proxy with verification they are picking up for you!

We're leaving promptly at noon, don't be late.)

One entry per person, per day will be permitted.

Increase your chances of winning with a visit Friday AND Saturday! B will take entries at the Delmar Farmers Market, too.

That's it.

This giveaway is geared towards rewarding all you Albany peeps who are equally passionate about AGB & Phish!!If you've already got your tickets but still want to enter, we don't mind if you miracle somebody, just please don't re-sell (honor system, we trust ya).

Safe touring! Please help spread the word about AGB and other Phishy restaurants around the country. We love having a bunch of you in the shop and hope we'll see a lot of you while you're in town this week!

(Note the later closing time)*edit 6/25: We had planned to stay open till 4pm Fri-Sun but Nick works a 16 hour day Friday and Britin is at the Farmers Market all day - we just can't push our stamina levels any further without complete burnout occurring. We'll try again at a later date. Sincere apologies!

On Thursdays, we will be focusing on our wholesale accounts with Mingle (crackers, flatbreads, burger rolls), Slidin' Dirty (slider rolls), Dali Mamma (sandwich loaves, mini baguettes) and a new partnership with the Honest Weight Food Coop (onion burger rolls for specialty sandwiches). We will attempt to produce crackers and dog treats that have been in high demand for retail sale at the shop and Saturday Delmar Farmers Market (other prep for the market will take place on Thursday as well). We hope to start providing FarmieMarket with burger and hoagie rolls for their Thursday deliveries and we'd like to produce enough to also have them available at the shop/farmers market. As you can see, we will be very busy bees. We won't be able to do all of this at once, but we'll streamline in good time.

Reasoning:

Wednesday and Thursdays during summer have been traditionally less busy at the shop. We suspect it has to do with the abundance of food trucks downtown, warm weather and soft grass on which to cop a squat (not to mention not having to drive for lunch). We get it, we'd do the same if we worked downtown and have love for our fellow food entrepreneurs! During winter, it seems we get a lot more downtown business. Plus, everyone we know is patronizing one of the fabulous farmers markets or CSAs available in our area, which means you're all eating more fresh food - how could we scoff at that? We're adjusting to changing market conditions while trying to capitalize on the higher demand for wholesale that has been coming our way, and focusing on adding additional requested products. Personally, these hours work better for our family in summer - we all get up and go to bed a little later. We're hoping it'll work out to be a win all around.

Tuesday, June 4, 2013

You all have been asking for Dinners so we've found a way to give them to you!

We are very excited to
announce we will begin Summer “Farm to Chef” Dinners on Wednesday evenings starting June 12 with two
seatings (6:00 pm and 8:00 pm)! Reservations will be
required for a minimum of eight to a maximum of ten diners per seating (groups of 2 or multiples of 2 requested). All
Good will be closed during the day on Wednesdays through the summer in order to
offer this new service.

These weekly Farm to Chef dinners will match the very best summer bounty our local farmers have to offer with Nick's creativity, passion for fresh ingredients and skill.

Nick alone will create and
execute each week’s unique, new menu inspired by the summer’s freshest, hyper-local,
upstate produce (dinner will be priced according to market ingredients and will include
our Specialty breads served with Britin’s cultured/grass-fed butter, beverages
and dessert). The majority of ingredients will be sourced from sustainable local
farmers at the Saturday Delmar, Tuesday evening Delaware Neighborhood and
Weekday Menands Farmers Markets, and from the café’s small garden
on-site. Additionally, Nick plans to source fresh Rabbit and Chicken
from R’Eisen Shine Farm in Copake, Organic Grass-fed/finished beef and pork
from Tilldale Farm in Hoosick, and sustainable seafood from fin-your Fishmonger
in Guilderland.

A vegetarian option will be offered. Local Farmers, producers and other good-food-related guests will
periodically be invited.

(update: Farmers DJ Stacey & Jon Audietis from Farmer Jon's Produce will be joining us for the 6:00pm June 12 seating!)

We hope you'll join us for some very special dinners that will take advantage of the incredible, sustainable foods produced in our region, especially during the summer months!

Reservation deadline for the June 12th dinner isthis Friday at 4pm!Without at least 8 reservations, we'll have to cancel seatings. Please get your friends and family involved so that we can make Wednesday night Farm to Chef dinners a success!

RESERVATION
DETAILS

Reservations must be made
by 4pm the Friday before the chosen dinner date. (*Edit: If we're not sold out by Friday afternoon, we'll take last minute reservations at the Delmar Market on Saturdays). Each week’s new menu, with
pricing, will be sent to reserved parties by email on Tuesdays. (We expect the
price to be in the range of $36-$42 pp.) Part of the excitement of the dinners will be that you don't know what the menu will be when you reserve! Please attend with an open mind.

A maximum of 10 seats are
available for each seating. If a minimum of 8 reservations are not booked for any
given seating by Friday afternoon, that seating will be cancelled (confirmations/cancellations
will be sent via email early evening Fridays Saturday afternoons).

When making a reservation,
please include:

·Your name

·The date and
time of the requested reservation (no dinners July 3).

·The number in
your party (groups of 2 or multiples of 2 requested)

·Whether you
would like an animal protein or vegetarian menu for each party

·Any allergies you
may have. (We are unable to provide gluten-free or dairy-free options at this time.)

·Your email
address and phone number

Reservations will be
accepted via email at allgoodbakers@gmail.com,
private message on our Facebook page (please include the details requested
above and put “Dinner Reservation” in the subject line), or by phone call
during business hours (518-463-1349, no answering machine). Online questions will
be answered promptly by email or Facebook before or after shop hours.

Dinner reservations
cancelled after 4pm Fridays or no-shows are kindly requested to remit half
payment to cover costs (honor system), if their seats are not replaced by other
diners.